1. Preheat oven to 375 F and line a baking sheet with parchment paper or a silicone baking mat.

2. To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined. Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. It should be moist enough to form into a ball, but not too sticky to knead.

3. Add more flour if it gets too wet. Turn onto a floured surface, shape into a disc, and then using a rolling pin, roll into a large rectangle. Place a sheet of plastic wrap over the dough while rolling to reduce sticking and cracking.

4. Using a heart shaped cookie cutter cut 30 hearts and carefully transfer 15 of them to the baking sheet. Place about 1/2 tbsp. of cherry preserves onto 15 of the hearts, leaving a 1/4 inch border to seal the edges. Use your finger to dot water around the edges so the two hearts stick together.

5. Top the hearts with another and seal lightly with a fork. Poke a few holes in the top of each, brush melted butter on top of each, sprinkle with coconut sugar and bake for 15-20 minutes, or until golden brown. Let cool for a few minutes, then top with glaze if desired.

Cherry Glaze

1. In a small bowl mix together powdered sugar, milk and cherry preserves.